Welcome back to another recipe blog post! It seems a while since I last sat down to write one of these. We are more than aware of the banana bread trend that took the internet by storm at the beginning of lockdown. At that stage in lockdown, bananas were flying off the shelves so we couldn’t find any spare bananas to throw into a cake. My family eats them all before they can properly ripen, haha. The other day, however, I found some browning bananas and the first thought that came to mind was: banana loaf! This is my recipe for a light and fluffy sponge. I know some people prefer a dense banana bread, but I like it this way! 

If you use this recipe, please tag me in your recreations (@kittyjadeblog) I’d love to see! 

My mum still uses imperial measurements, and she is the lady who taught me to bake. Therefore these measurements are in imperial! They have very funny conversions, so I would recommend just measuring out in ounces if you can. 

Ingredients

• 6oz caster sugar
• 3oz margarine
• 2 large eggs, beaten
• 3 very ripe bananas, mashed
• 8oz self-raising flour
• 1 teaspoon of ground cinnamon

Method

• Firstly, you’re going to want to prepare your ingredients. I recommend laying them all out on the table/countertop for time efficient baking. You’ll also want to get the three bananas are mash them up with a fork! 

• In a separate bowl to the bananas, cream the sugar and butter. With a bit of music on, you can totally jam out as you do this!

• Now add in the two large eggs, one at a time. This should bring the mixture to a runny consistency. Do make sure to fully combine the egg and butter/sugar mix before going any further!

• Weight out 4oz of the flour and add to the wet mixture. Gently combine, and it should feel quite stiff to stir.
• Then add in the other 4oz of flour! The reason I add in stages is so it’s easier to combine.

• How easy was that? Now you just have to add in the mashed bananas and a teaspoon of cinnamon!

• Next, preheat your oven to 150C Fan I do this after I’ve combined the mixture, to conserve energy.
• Finally, line a loaf tin with greaseproof paper, pour in the mixture and place in the oven for an hour. Meanwhile, you can clear up the mess you have made!

• Enjoy your scrummy banana cake!

Baking should not feel daunting, and I enjoy making simple recipes like this to encourage more people to bake. It doesn’t have to be complex to be delicious, as I’ve established with my previous recipes. I hope some of you reading will use this recipe and make yourself a banana bread! It’s such a therapeutic exercise, and the end result is simply delicious too. So why not take care of yourself today, and spend 20 minutes in the kitchen baking away? I can guarantee you will not regret it. And who knows, it might just inspire you to start your own baking blog. Don’t forget to tag me in your recreations!

What is your favourite type of cake?

Mine is probably carrot cake! Happy new week,

catherine x

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You can also save this post for later via Pinterest, if you want to bake this in the future!